In this study, bergamot juice was fermented with pure and mixed cultures of L. plantarum subsp. plantarum PTCC 1896, L. plantarum AF1 and L. plantarum LP3 to make a fermented drink. Viable cell count, chemical composition, DPPH radical-scavenging activity and overall acceptance were studied during 72 h of fermentation and compared with the control sample. Results indicated that mixed ternary cultures had the highest growth resulting in higher microbial population compared to binary co-cultures followed by sole inoculation. Bergamot juices from ternary combination fermentation followed by PTCC-LP3 and AF1-LP3 binary combinations had markedly higher pH, glucose and fructose consumption, lactic acid and formic acid production, citric acid usage and radical-scavenging effect compared to single culture of L. plantarum strains and the control sample after the fermentation period. In contrast, no significant differences were observed between the samples in ascorbic acid content, with the initial value reaching from 266.3 mg/100g to about 231.6 mg/100g after 72 h of fermentation, indicating that the fruit juice is still a good source of ascorbic acid. Regarding general acceptance, all fermented juices received scores (ranging from 6.6 to 7.4) above the acceptability limit (6). Overall, since bergamot juice with selective fermentation had more antioxidant properties than the control sample fermented with natural flora and was also acceptable to the panelists, so fermentation of bergamot juice with selective combination of L. plantarum strains is recommended. This study provides new insights into fruit-based fermented non-dairy beverages production.

在这项研究中，佛手柑汁用植物乳杆菌亚种的纯和混合培养物发酵。植物PTCC 1896年，植物乳杆菌AF1和植物乳杆菌LP3制成发酵饮料。在发酵72小时内研究了活细胞计数，化学成分，清除DPPH自由基的活性和总体接受度，并与对照样品进行了比较。结果表明，与二元共培养和单独接种相比，混合三元培养具有最高的生长，从而导致更高的微生物种群。与植物乳杆菌的单培养相比，三元组合发酵的佛手柑汁以及随后的PTCC-LP3和AF1-LP3二元组合的pH，葡萄糖和果糖消耗，乳酸和甲酸的产生，柠檬酸的使用以及自由基清除的作用明显更高。发酵期后的菌株和对照样品。相比之下，样品中抗坏血酸含量没有观察到显着差异，发酵72小时后其初始值从266.3 mg / 100g增至约231.6 mg / 100g，这表明果汁仍然是抗坏血酸的良好来源。酸。关于一般接受度，所有发酵汁的得分均在可接受限度（6）以上（从6.6到7.4）。总体而言，由于佛手柑汁的选择性发酵比天然菌群发酵的对照样品具有更多的抗氧化特性，并且也为专家小组所接受，因此建议将佛手柑汁与植物乳杆菌的选择性组合进行发酵。这项研究为基于水果的发酵非乳制饮料生产提供了新的见解。